Cavern Ruby Quiche with Pesto and Bacon @LlioAngharad

Quiche must be one of the simplest yet most satisfying lunchtime treats to make and it can be served all year round. You can eat it hot or cold and with an endless choice of side dishes. What’s not to love about quiche?

With its rich and creamy filling and buttery shortcrust pastry casing, traditional quiche recipes often feature bacon and cheese e.g. Quiche Lorraine, while other ingredients, such as salmon and asparagus, are equally delicious.

This ultimate quiche recipe from Llio Angharad features some intense flavour combinations that really pack a punch! In this recipe, she uses the gorgeous Dragon’s Handcrafted Ruby Cavern Aged Welsh Red Leicester – its nutty notes taste amazing and complement the nuttiness of the vibrant pesto. Poaching the leeks in butter also adds a luxe touch to this quiche.

Perfect for lunch, it also goes a long way which makes it great for a dinner party, particularly if you add some crispy leeks on top, giving it some lovely texture and added appeal!

Your family and friends will love the intense flavours in this quiche – there is nothing more comforting than biting into a rich, creamy, cheesy quiche. Enjoy!


For the pastry (or use store-bought):

  • 200g plain flour
  • 100g cold unsalted butter, diced
  • A pinch of salt
  • 3-4 tbsp cold water

For the filling:

  • 2 tbsp pesto
  • 6 slices unsmoked bacon, cooked and chopped
  • 100g Dragon’s Handcrafted Ruby Cavern Aged Welsh Red Leicester cheese, grated
  • 1 large leek

For the filling:

  • 3 large eggs
  • 250ml double cream
  • 100g Dragon’s Handcrafted Ruby Cavern Aged Welsh Red Leicester cheese, grated
  • Freshly ground black pepper to taste


  1. Prepare the pastry (skip if using store-bought):
    • In a large mixing bowl, combine the flour, cold diced butter, and a pinch of salt.
    • Use your fingertips to rub the butter into the flour until it resembles breadcrumbs.
    • Gradually add cold water, 1 tablespoon at a time, and mix until the dough comes together. Be careful not to overwork it.
    • Form the dough into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes.
  2. Preheat your oven to 180°C (350°F) and place a baking sheet in the oven to heat.
  3. On a floured surface, roll out the pastry to fit a 9-inch tart or quiche pan. Ensure it’s large enough to cover the base and sides of the pan.
  4. Carefully transfer the pastry to the pan, pressing it into the edges. Trim any excess pastry.
  5. Spread the pesto evenly over the bottom of the pastry.
  6. Cut the leek in batons and poach in butter.
  7. Layer with leek, bacon and cheese:
  8. In a bowl, whisk together the eggs, double cream, and the remaining grated Red Leicester cheese. Season with freshly ground black pepper.
  9. Assemble and bake:
    • Pour the custard mixture over the filling.
    • Place the quiche on the preheated baking sheet in the oven.
    • Bake for 35-40 minutes or until the quiche is set and golden brown on top.
  10. Remove the quiche from the oven and let it cool for a few minutes before slicing. Serve warm or at room temperature. Optional – Add crispy leeks on top.

Recipe by Llio Angharad @LlioAngharad

Share this post on your favorite social network!